The Batch Lady baked sausage ziti recipe with ricotta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady baked sausage ziti By You Magazine - February 23, 2020 You can make the sauce for this baked sausage ziti and a similar spinach version simultaneously. Danielle Wood SERVES 4 PREP 20 MINUTES COOK 45 MINUTES 6 pork sausages 300g dried ziti pasta splash of olive oil 60g chopped onions, frozen or fresh 2 tsp chopped garlic, frozen or fresh 60g lardons 400g can chopped tomatoes 1 tsp dried Italian herb seasoning 115g ricotta cheese 115g grated mozzarella cheese 25g grated parmesan cheese 1. Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with foil. Put the sausages on the prepared tray and transfer to the oven for 10-15 minutes, until cooked through. 2. While the sausages are cooking, place the pasta in a large pan and pour over boiling water to cover. Bring to the boil over a medium-high heat, then reduce to a simmer and cook according to packet instructions until just tender. If you are making the Baked Spinach Ziti, cook the pasta for that at the same time, ensuring you use a different pan. 3. While the pasta is cooking, heat a splash of olive oil in another pan over a medium heat, then add the onions, garlic and lardons and cook, stirring occasionally, until the lardons are crisp and golden. Add the tomatoes and Italian seasoning to the pan and stir to combine. Bring to the boil, then reduce to a gentle simmer while you prepare the other elements. Make the sauce for the Baked Spinach Ziti at the same time. 4. Drain and rinse the pasta, then place in a large baking dish. Slice the sausages into 1cm rounds, then add to the dish with the pasta. Pour over the sauce, then add all of the ricotta and half of the mozzarella. Stir the mixture until well combined, then scatter over the remaining mozzarella and all of the parmesan. TO COOK To cook straight away, simply transfer to an oven preheated to 180C/160C fan/gas 4 for 25-30 minutes, until golden and bubbling. Serve hot. TO FREEZE If you have space in your freezer, this can be left to cool, wrapped in a layer of clingfilm followed by a layer of foil, then frozen for up to three months. If you don’t have space, omit the final sprinkling of cheese and, once cooled, transfer the mixture to a freezer bag and freeze flat. TO COOK FROM FROZEN This can be defrosted overnight in the fridge or cooked directly from frozen. If defrosting first, cook as described above, until golden and bubbling. If cooking from frozen, double the cooking time, covering with foil if the top starts to catch and ensuring the dish is piping hot before serving. Want more Batch Lady recipes Buy the time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved